Kale and Butternut Squash Strata
29 09 2010
A strata is a type of bread pudding like casserole. It is a one dish meal made with bread cubes soaked in eggs and milk (like french toast) and then baked with assorted vegetables. In this case, I used fall flavors of kale, chard and butternut squash. It almost was like a stuffing casserole. I served it to guests who found it delicious. My complete menu was Tarragon Zucchini soup followed by the Strata and a nice green salad with a Sherry shallot vinaigrette. I finished the meal with a peach and blueberry crisp. Read the rest of this entry »
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Tags: bread, eggs, Greens, squash
Categories : Brunch, Main Dish
Plum Almond Buckle
21 09 2010
I was at a back to school get together for my son’s class and one of the Mom’s made this really great Plum Almond Buckle. A buckle is simply a butter cake that bakes up around fresh fruit. It is very similar to a Betty. I think it comes out like a nice plum coffeecake. Anyway, I asked her to send me the recipe and she did. I thought it was delicious. The recipe calls for a lot of sugar. I have substituted a smaller amount of date or coconut sugar. She used plums off of her tree so I think any nice ripe plums would do. Thank you Lori for the recipe.
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Tags: almonds, plums
Categories : breakfast, Brunch, desserts
Summer Squash Orange Muffins
4 08 2010
Guess what? More summer squash from my Mom’s garden. Not only did she send me with the squash but also with this recipe to try. It was a big hit. Kids eating squash – can’t get any better than that. It makes about 16 muffins
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Tags: oranges, squash
Categories : bread, breakfast, Brunch
Broccoli, Mushroom, Cheddar Quiche
21 07 2010
I got some broccoli out of my Mom’s garden and was inspired to make a quiche for my family. I am going away for a few days and I knew this would be a great surprise to find in the refrigerator and would last them for dinner and probably a lunch. I must admit, this quiche looks extraordinary.
Please use your favorite savory pie crust. I have a great recipe from my time in Paris but it is hard to describe in a recipe. Good pie crust is all about the technique and lots of Beurre (butter) as the French say. I have made mine a little healthier by substituting some whole wheat pastry flour for the white flour. Come take a pie making class with me and I will teach you all the tricks.
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Tags: broccoli, cheese, mushrooms
Categories : Brunch, Main Dish
Katherine
vegoutgourmet.com 